For a good clarification of the differences between Cioppino, Bouillabaisse and Seafood Chowder, check out the following.
http://www.farmtojar.com/cioppino-bouillabaisse-seafood-chowder/
Posted by Ken Jones
From Pier Fishing In California, 2nd Ed. — On a cold winter day nothing beats a hearty chowder, soup or stew to warm the innards. Why not use fish in the stew? The following is a Hungarian-type stew which is best with a firm-fleshed fish such as shark or sturgeon but which really can be used with almost any type of fish fillets as long as they are thick enough to cut into chunks.
Fishy Goulash Stew
Ingredients
• 1 pound shark, guitarfish, sturgeon or similar fish with meat cut into 3/4 inch chunks
• 1 large green bell pepper cut into 1/2 inch squares
• 1 can stewed tomatoes
• 1 small zucchini squash (or other type of squash)
• 1/2 small yellow onion cut into 1/2 inch squares
• 1 cup egg noodles
• 3 cans chicken broth
• 1 clove garlic, minced
• 1 Tablespoon butter
• 1 Tablespoon olive oil
• 2 teaspoons paprika
• 1/2 teaspoon crushed red pepper (dried)
• salt and pepper
Preparation/Cooking
• Mix together the butter, oil, bell pepper and onion in a soup pot. Cover and cook the mixture at a low temperature for 5 minutes.
• Add the garlic and cook for an additional minute.
• Add the tomatoes, squash, onions, noodles, chicken broth, paprika and red pepper. Heat to boiling and then simmer for 12-15 minutes (until the noodles and squash are just about done).
• Add the fish chunks and cook for a few more minutes until the fish is done. Add salt and pepper as desired.
Posted by frozendog on March 16, 2006
Easy Mediterranean Fish Soup
• First of all, I have made this five times and it was a little bit different each time. That's because I used what I had in the refrig — veggies and fish, the cupboard — spices, and the in freezer — shrimp.
• I started off with 1/2 a chopped onion, some garlic (to taste), and 1/2 of an anise, sauteed in olive oil until softened.
• Stock: I took the easy way and used canned chicken stock. Added 2 1/2 cans to the onion mixture. How much you use, depends on how much you want to make. I added: oregano, cajun seasoning, lemon peel, Chef Paul's Poultry Magic, a little chicken boullion to fortify the stock.
• Finally a little orange ginger sauce. Brought the stock up to simmer then added a 1/2 cubed potato, sliced red bell pepper, cubed zuccini, 2 shitaki mushrooms and a cubed tomato. I let this simmer 15 min until the potato was done.
• Fish: I used cabezon and rockfish, cut into bite sized chunks and also peeled a few shrimp. Added to the broth and let simmer about 10 minutes and it was done. The fish is naturally tender so it cooks quick.
• Once again, no set recipe, just use what you have. Next time I'm fishing and see some mussels, I'll grab them to add to the pot. The last time I made it, we had some leftover cheese ravioli and I throw some of those in too. Notice, no salt and pepper. Add it at the table to taste.
• We served it with some stuffed mushrooms and some grilled fr. bread.
•This is something you can make up the day before you go fishing so you will have an easy dinner when you get home.
http://www.farmtojar.com/cioppino-bouillabaisse-seafood-chowder/
Posted by Ken Jones
From Pier Fishing In California, 2nd Ed. — On a cold winter day nothing beats a hearty chowder, soup or stew to warm the innards. Why not use fish in the stew? The following is a Hungarian-type stew which is best with a firm-fleshed fish such as shark or sturgeon but which really can be used with almost any type of fish fillets as long as they are thick enough to cut into chunks.
Fishy Goulash Stew
Ingredients
• 1 pound shark, guitarfish, sturgeon or similar fish with meat cut into 3/4 inch chunks
• 1 large green bell pepper cut into 1/2 inch squares
• 1 can stewed tomatoes
• 1 small zucchini squash (or other type of squash)
• 1/2 small yellow onion cut into 1/2 inch squares
• 1 cup egg noodles
• 3 cans chicken broth
• 1 clove garlic, minced
• 1 Tablespoon butter
• 1 Tablespoon olive oil
• 2 teaspoons paprika
• 1/2 teaspoon crushed red pepper (dried)
• salt and pepper
Preparation/Cooking
• Mix together the butter, oil, bell pepper and onion in a soup pot. Cover and cook the mixture at a low temperature for 5 minutes.
• Add the garlic and cook for an additional minute.
• Add the tomatoes, squash, onions, noodles, chicken broth, paprika and red pepper. Heat to boiling and then simmer for 12-15 minutes (until the noodles and squash are just about done).
• Add the fish chunks and cook for a few more minutes until the fish is done. Add salt and pepper as desired.
Posted by frozendog on March 16, 2006
Easy Mediterranean Fish Soup
• First of all, I have made this five times and it was a little bit different each time. That's because I used what I had in the refrig — veggies and fish, the cupboard — spices, and the in freezer — shrimp.
• I started off with 1/2 a chopped onion, some garlic (to taste), and 1/2 of an anise, sauteed in olive oil until softened.
• Stock: I took the easy way and used canned chicken stock. Added 2 1/2 cans to the onion mixture. How much you use, depends on how much you want to make. I added: oregano, cajun seasoning, lemon peel, Chef Paul's Poultry Magic, a little chicken boullion to fortify the stock.
• Finally a little orange ginger sauce. Brought the stock up to simmer then added a 1/2 cubed potato, sliced red bell pepper, cubed zuccini, 2 shitaki mushrooms and a cubed tomato. I let this simmer 15 min until the potato was done.
• Fish: I used cabezon and rockfish, cut into bite sized chunks and also peeled a few shrimp. Added to the broth and let simmer about 10 minutes and it was done. The fish is naturally tender so it cooks quick.
• Once again, no set recipe, just use what you have. Next time I'm fishing and see some mussels, I'll grab them to add to the pot. The last time I made it, we had some leftover cheese ravioli and I throw some of those in too. Notice, no salt and pepper. Add it at the table to taste.
• We served it with some stuffed mushrooms and some grilled fr. bread.
•This is something you can make up the day before you go fishing so you will have an easy dinner when you get home.
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